February 1, 2011

Deviled Quail Eggs

These make an ideal appetiser at picnics or cocktail parties.

  • 6 quail's eggs
  • 1 teaspoon mayonnaise
  • 1/4 teaspoon Dijon mustard
  • Tabasco sauce
  • Salt, to taste
  • 1 teaspoon fresh herbs

Preparation method
  1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
  2. Cut the eggs in half, lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce & salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives or dill, and dress with caviar. Arrange on a decorative cocktail tray.

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